Print This Recipe

​

Thursday, December 10, 2015

Southern Whole Hog Bar-B-Que & Rice and Hash

The Elliott family always has a big BBQ for big occasions around the holidays. Years back they were held at "The Cabin", way back in the swamp behind my parent's and Grandparent's homes. Oh, the memories that it all brings back. The men would get together early in the morning and BBQ a whole hog over live coals.

That's what we call a "Pig Pickin"!

Whole Hog BBQ

The "good" meat under the ribs!

When I was growing up we had hog head hash. It is made with the head, heart, and the liver... no part of the hog was wasted. Now, I use Boston Butts. (which is a cut ofporkthat comes from the upper part of the shoulder from the front leg and may contain the blade bone)

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".

3lbs pork butt*

1/2lb liver, cooked (optional)

1lb peeled potatoes

1 onion

juice from cooking the pork

and a great BBQ sauce (like "Daddy's Bar-B-Que Sauce")

Bake pork (seasoned with salt, pepper and garlic powder), covered until it falls apart. (about 3-4 hours at 350 degrees) Save the renderings/broth. In a pot, boil your potatoes and a finely minced onion seasoned with salt. Run meat (fat and all), liver, potato and onion mixture through a meat grinder. (Or grind in food chopper or processor) Place ground mixture back in the broth, add BBQ sauce to consistence of a very thick gravy. Let simmer at a low temp for another hour or two. Serve over white rice.

* Reserve or cook an extra couple of pounds of meat to shred and add sauce to for the BBQ plate or for sandwiches.

If you don't have the sauce or don't know how much seasoning, try this recipe for making it in the crockpot... what can be easier? I still prefer to grind the meat and not chop to get a smoother texture, but that's just me!

Step 1: In a 5 quart crock pot on high. Rub both roasts with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level

Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Add the butter and reduce heat to the lowest setting. Let it cook another hour or until it is the consistency you like.

Step 3: Add your seasonings one at a time and taste as you go. Add a little BBQ sauce for a kick or...

Step 4: Serve over your choice of white rice pour sauce over the rice and hash.

I was featured on Meal Plan Monday

Southern With A Twist

Southern With A Twist BBQ Sauce Gift Box Set

Southern With A Twist

Pickles and Relish

About Me

I'm a Southern Belle who learned to cook at my Mama's knee. I have been cooking since I was 4 years old. I put my heart and soul into cooking food. My food is soul food that is - southern with a twist. ~ Lynn Elliott Vining